If yeasts are responsible for the alcohol in wine and beer, why dont we get a little tipsy from eating bread?

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    Alcohol is not produced by yeast inoculated into bread dough.
    Fermentation is impaired by the dough.
    Baking the bread evaporates the alcohol produced by the fermenting yeasts.
    Yeasts are actually not used in breads, but an ascomycete mold is.

asked May 30, 2013 in Biology by anonymous
    

1 Answer

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Baking the bread evaporates the alcohol produced by the fermenting yeasts.
answered May 31, 2013 by Bioshare ~Top Expert~ (34,070 points)

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